Ingredients

　　1 lb skirt steak

　　1 teaspoon chili powder

　　1 tablespoon olive oil

　　4 jalapeño peppers, stemmed, seeded and sliced lengthwise

　　2 red onions, thinly sliced

　　2 tablespoon Worcestershire sauce

　　1 tablespoon lemon juice

　　2 teaspoons kosher salt

　　12 corn tortillas

　　1/4 cup cilantro leaves

　　1 avocado, diced

　　Lime wedges

　　Heat broiler. Rub steak with chili powder and season with salt; set aside. In a pan over medium heat, heat oil; cook jalapeño and half the onion,stirring frequently, until soft, 8 to 10 minutes. Remove from heat and cool to room temperature; transfer to a blender or food processor and process with Worcestershire, lemon juice and 2 teaspoons salt until just blended. On a broiler pan, broil steak, flipping once, to desired doneness, about 5 minutes for medium-rare. Transfer steak to a cutting board, let rest for 3 minutes and cut into 1-inch strips. Divide steak among tortillas and top each with 1 tbsp jalapeño sauce, plus remaining onion, cilantro and avocado. Serve with lime wedges.

Nutrition Per Serving

　　17 g fat (5 g saturated)

　　24 g carbs

　　5 g fiber

　　19 g protein

　　#### Nutritional analysis provided by Self

　　##### Serving size: 2 tacos